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Old 11-18-2012, 12:22 PM   #41
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I have been reading so many variations to the recipe, beef broth, chicken broth, both... vermouth, red wine, brandy... that I'm just going to use what I have on hand and take it from there. Since I'm only going to make one crock at a time, with the onions being a constant, I should be able to easily tweak things.
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Old 11-18-2012, 12:24 PM   #42
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I like to make a really rich broth with oxtails...
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Old 11-18-2012, 12:41 PM   #43
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Quote:
Originally Posted by PrincessFiona60 View Post
I like to make a really rich broth with oxtails...
I like oxtails for beef and barley soup. I don't think any liquid would make it into stock for future use
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Old 11-18-2012, 12:44 PM   #44
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I like oxtails for beef and barley soup. I don't think any liquid would make it into stock for future use
I have to be crafty and trick myself, I love Beef and Barley soup. I just buy double and split it before finishing off the beef and barley. It is horribly tempting, though!
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Old 11-18-2012, 02:36 PM   #45
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... Cook these for up to 24 hours--until the onions are caramelized well...
I can't tell if my onions are caramelized or brown from the little bit of soy sauce I added It's been about 16 hours. And you can see from the pic in the mandolin thread I barely added a tsp of soy sauce. I still have the same amount of liquid that I had this morning, too.
They are darker looking than this pic with the flash.
Question: Do you think I'll be able to freeze them right in the muffin tin and get them out easily?
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Old 11-18-2012, 02:47 PM   #46
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I would oil the tins. Then when they are frozen, you could set the muffin tin is hot water in the sink to release the onions.
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Old 11-18-2012, 02:51 PM   #47
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Thanks, Andy. I'll hit them with a little cooking spray.
I unplugged the slow cooker, too. They seem done.
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Old 11-18-2012, 03:36 PM   #48
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all the way from Virginia, those beautifully browned onions are intoxicating, pac
!:) I can see that this is going to be a staple for me through the long winter cold season.

did you cut all those onions by hand? does that represent a three lb. bag of onions?
there will be so many uses and occasions for them. so many times I would be adding caramelized onions to my meal, if only had some,...or make onion soup...this could be transformational, go viral!--a cookbook: "101 uses for your caramelized onions"..... and so on :)
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Old 11-18-2012, 03:46 PM   #49
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I cut them on the mandolin, Vit. And yes, that is 3 lbs... 3 lbs of almost golf ball sized onions, lol.
3 lbs of onions filled two six spot muffin tins. They are in the freezer now. The plan is to pull out a puck, add it to my French onion crock with the broth of choice, nuke it a while, then add the croutons and cheese and stick it under the broiler.
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Old 11-18-2012, 05:28 PM   #50
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Those onions sure are looking tempting Pac !

I will attest that I have used chicken stock when making French onion soup. The first time we had it made this way was in Mexico, Sopa de Cebolla. Very rich & more golden/ lighter color than the French onion version. I think they don't carmelize their onions as deeply either. Still it was good, and I have done it that way quite a few times. I suspecet I put green onion tops snipped in it for color before floating the croutons and cheese. So, you can use any broth you have and any good melty cheese you have in the frig too. I like easy dinners and lunches practically on demand.
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